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Tagliatelle with courgettes, halloumi & parsley pistou
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125g fresh essential Waitrose Wholewheat Tagliatelle
350g courgettes (about 2)
4 tsp olive oil
1 onion, thinly sliced
25g pack flat leaf parsley, roughly chopped
1 clove garlic, chopped
½ x 250g pack essential Waitrose Cypriot Halloumi, thinly sliced
1. Bring a large pan of water to the boil ready to cook the pasta. Halve the courgettes lengthways. With the cut sides facing down, slice each half as thinly as possible into long, thin strips. Add the pasta to the pan, return to the boil and cook for 2 minutes. Add the courgettes and cook for a further 2 minutes. Reserve a ladleful of the cooking water, drain the rest and return the pasta and courgettes to the pan.
2. Heat 1 tsp of the oil in a frying pan and fry the onion and hazelnuts for 5 minutes until lightly browned. Tip half onto the pasta and the rest into a food processor. Add 2 tsp of oil, the parsley and garlic, black pepper and 3 tbsp of the reserved pasta water to the processor and blend to a coarse paste.
3. Reheat the frying pan and fry the halloumi slices with the remaining oil until golden. Briefly reheat the pasta mixture. Serve with a spoonful of the parsley mixture and topped with halloumi.
Cook’s tip If you’re trying to reduce your carb intake, replace the pasta and courgettes with 2 x 250g packs Waitrose Courgette Spaghetti.
Typical values per serving: